This Chocolate Delice consists of a layer of chocolate sponge soaked with coffee syrup and chocolate filling. It's completely delicious.
Ingredients
For the Chocolate Filling:
- 2 gelatine leaves
- 50ml (2fl oz) liquid glucose
- 200g (7oz) plain chocolate, broken into squares (at least 70% cocoa solids)
- 300ml (½ pint) cream
- 100ml (3½fl oz) Coole Swan dairy cream liqueur
For the Chocolate Sponge:
- 2 eggs
- 50g (2oz) caster sugar
- 50g (2oz) plain flour
- 25g (1oz) cocoa powder, plus extra for dusting
For the Coffee Syrup:
- 25g (1oz) caster sugar
- 50ml (2fl oz) strong espresso coffee
- 50ml (2fl oz) Kahlúa liqueur
- Chocolate fudge sauce (see link below), to serve
- Crème Anglaise (see link below), to serve
- Malteser ice cream (see link below), to serve (optional)
- Fresh raspberries, to decorate (optional)
Method
- To make the chocolate filling for the delice, place the gelatine in a bowl of cold water and set aside for 10 minutes to soften. Heat 5 tablespoons water in a heavy-based pan with the glucose.
- Gently squeeze out the gelatine and add to the pan, then gently warm through, stirring well until the gelatine is dissolved. Remove from the heat and leave to cool.
- Place the plain chocolate in a heatproof bowl set over a pan of simmering water and allow to melt. Stir until very smooth and leave to cool a little, then fold into the gelatine mixture.
- Whip the cream in a bowl and fold into the chocolate mixture. Finally, fold in the Coole Swan liqueur.
- To make the sponge for the delice, preheat the oven to 190°C (375°F/gas mark 5) and line a 18cm (7in) square non-stick tin with parchment paper. Whisk the eggs and caster sugar in a bowl until light and fluffy.
- Sieve the flour and cocoa powder into the egg mixture and gently fold in until just combined. Pour into the prepared tin and bake for 15 minutes, until just cooked.
- To make the coffee syrup, place 200ml (7fl oz) water in a heavy-based pan with the sugar, coffee and Kahlúa liqueur. Bring to the boil, then reduce the heat and simmer for a couple of minutes, until the sugar has dissolved. Remove from the heat and leave to cool completely.
- To assemble the chocolate delice, place the chocolate sponge on a lined tray and brush all over with the coffee stock syrup.
- Spoon over the chocolate filling and spread evenly with a palette knife and leave to set, then cut into 4cm (1½in) circles with a straight-sided cutter and dust with cocoa powder.
To serve:
Arrange on plates with the Chocolate Fudge Sauce, Crème Anglaise and Malteser Ice Cream. Decorate with the raspberries or use the individual portions as required.
Cook Ahead:
This can be made up to 3 days in advance and kept on a tray covered with clingfilm in the fridge. It can also be frozen.
Notes:
